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More information about wheat: Winter wheat is planted in the fall, starting in September and continuing thru October. Winter wheat sprouts and grows in the fall. Once it freezes in the fall, winter wheat becomes dormant until the soil warms up in the spring. Then the wheat grows and matures until harvest in the summer. In fact, without the cold temperatures, winter wheat would just continue to produce leaves and would never produce the head of wheat kernels (the flower of the wheat plant).
Hard wheats are higher in protein and gluten and are usually used for yeast breads. Soft wheats are primarily used for tender pastries, cakes, cookies, flatbreads, crackers and muffins. Soft and hard wheats are often blended to make all-purpose flour, used in a wide variety of baked products. Durum wheat is the hardest wheat and is primarily used for making pasta.
Hard Red Winter Wheat - This wheat is high in protein and strong in gluten. It is used for yeast breads and hard rolls. Hard Red Winter Wheat is grown in many states, including Arizona, Washington, California, Montana, Wyoming, Idaho, Utah, Minnesota, Missouri, and the Plains states of North Dakota, South Dakota, Nebraska, Kansas, Oklahoma, and Texas. Kansas ranks first among the 50 states in wheat production, primarily producing hard red winter wheat.
Hard White Wheat - Hard White Wheat has been grown in Kansas, California, and Montana. In recent years, much more research has been invested in hard white wheat so look for an increase in the production of this class of wheat.
$$$ SAVING OFFER:
If you use or store NITRO-PAK® dehydrated foods or other "cook from scratch" ingredients, be sure to order "Cookin' with Home Storage". You will find over 550 gourmet tasting dehydrated food recipes PLUS other valuable information and conversion charts. HIGHLY RECOMMENDED. Buy at Wholesale!
Ordering Note: For the simplicity and economics of shipping, when ordering any canned food items, we recommend, where possible, ordering in mixed or matched case lots of 6 cans. This will greatly assist us in quickly fulfilling your order, though, we will ship any quantity you desire, even a single can. Thank You!
Hard wheats are higher in protein and gluten and are usually used for yeast breads. Soft wheats are primarily used for tender pastries, cakes, cookies, flatbreads, crackers and muffins. Soft and hard wheats are often blended to make all-purpose flour, used in a wide variety of baked products. Durum wheat is the hardest wheat and is primarily used for making pasta.
Hard Red Winter Wheat - This wheat is high in protein and strong in gluten. It is used for yeast breads and hard rolls. Hard Red Winter Wheat is grown in many states, including Arizona, Washington, California, Montana, Wyoming, Idaho, Utah, Minnesota, Missouri, and the Plains states of North Dakota, South Dakota, Nebraska, Kansas, Oklahoma, and Texas. Kansas ranks first among the 50 states in wheat production, primarily producing hard red winter wheat.
Hard White Wheat - Hard White Wheat has been grown in Kansas, California, and Montana. In recent years, much more research has been invested in hard white wheat so look for an increase in the production of this class of wheat.
$$$ SAVING OFFER:
If you use or store NITRO-PAK® dehydrated foods or other "cook from scratch" ingredients, be sure to order "Cookin' with Home Storage". You will find over 550 gourmet tasting dehydrated food recipes PLUS other valuable information and conversion charts. HIGHLY RECOMMENDED. Buy at Wholesale!
Ordering Note: For the simplicity and economics of shipping, when ordering any canned food items, we recommend, where possible, ordering in mixed or matched case lots of 6 cans. This will greatly assist us in quickly fulfilling your order, though, we will ship any quantity you desire, even a single can. Thank You!
1 can of Wheat, Hard Red Winter
Item Number:228
Ship Weight:6.26 lbs.
Net Weight:88.00 oz.
Product Supply Type:Food
Shelf Life:30 + Years
Total Items:1
Total Servings:25
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Ingredients: Low moisture high protein hard red wheat. Directions: Grind for flour. May be used in sprouting or making cereal. |
Storage and HandlingDO NOT OPEN UNTIL READY TO USE It is necessary to store food Storage products properly to ensure maximum shelf life. Store the product in a cool area, avoid long-term storage above 72 degrees F, and be careful to not puncture the cans. Under the right conditions, food storage will maintain its shelf life for product quality, flavor, and nutritional value. Once open, contents should be used with in a reasonable timeframe. However, product resealed used plastic recloseable lid has been found to be acceptable in making the food storage last longer. This package is sold by weight, not volume. Some settling may have occurred due to shipping, handling or variations in the product density. |
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